Ingredients

• 1 cup - sprouted moong
• 1 green chilli
• 1 stalk curry leaves
• 1 tsp - coriander leaves, finely chopped
• 3-4 pinches asafoetida
• 1/2 tsp - mustard & cumin seeds, mixed
• 2 tbsp - oil
• salt to taste
• 1/2 cup - tamarind water extract
• Make paste of:
• 1/2 fresh coconut (1 cup grated)
• 1 piece ginger
• Roasted together for paste:
• 1 tsp - coriander seeds
• 3 dry whole red chillies
• 1/2 tsp - methi (fenugreek) seeds
• 1/2 tsp - cumin seeds

How to Make Moong Sprout Curry

• Add water to sprouts till covered. Add salt and whole green chilli.
• Boil and simmer covered till sprouts are tender.
• Heat oil in a heavy pan, add cumin and mustard seeds.
• Allow to splutter, add curry leaves and asafoetida.
• Stir, add paste, stir, add tamarind water, bring to a boil.
• Add sprouts, and some of its drained water.
• Simmer for 3-4 minutes. Serve hot with rice or roti.